Brief introduction&colon;Citric acid monoglyceride ester &lpar;CMG&rpar; is the product of molecular distillation monoglyceride stearate and citric acid esterification&comma; it with citric acid molecules of - oh and - CONH2 h for hydrophilic groups and the fatty acid molecules of carbon chain hydrophobic group was parental molecular structure&comma; which belongs to the anionic surface active agent&period; Citric acid ester in the human body can be hydrolyzed into citric acid&comma; glycerol and stearic acid&comma; involved in the body's metabolism&period; Therefore&comma; it is a safe&comma; non-toxic&comma; no stimulation&comma; no pollution&comma; can be completely degraded emulsifier&period; In the United States&comma; Japan and the European Union and other countries and regions&comma; this kind of emulsifier has been widely used in the solution of food&comma; cosmetics&comma; pharmaceutical and feed industries&comma; etc&period;&period; However&comma; in the country has not yet formed a climate&period; Citric acid ester has excellent emulsifying properties&comma; HLB is 4 ~ 12&comma; and its emulsifying ability is better than six&period; No neutralization and part and two series of products&colon; no neutralizing product is lipophilic&comma; oil in water &lpar;O &sol; W&rpar; type emulsifier characteristics&semi; part and product is hydrophilic&comma; have the characteristic of oil in water &lpar;O &sol; W&rpar; type emulsifier&period; Citric acid monoglyceride has excellent acid resistance and anti melt and high expansion ratio&comma; can be widely used in grease&comma; margarine&comma; pure milk and sweet milk&comma; sour milk&comma; ice cream and ice sucker&comma; and can be used as emulsifier of the sausage and margarine antispattering agent&period; The citric acid ester has obvious synergistic effect on the phenol ether antioxidant&comma; and can be used as an emulsifier to increase the solubility of the antioxidant in the oil&comma; and the antioxidant property is fully played&period; With PG&comma; BHA&comma; BHT for the compound&comma; its antioxidant properties than similar foreign products&comma; G-50&comma; is an ideal agent for edible oil antioxidant&period;

Characters&colon;White to milky white soft waxy solid&comma;with lard like consistency and refreshing flavor&period;Soluble in most common fat solvents&comma;Insoluble in water&period;

Range of use&colon;Have the function of emulsification&comma; dispersion&comma; chelation&comma; antioxidant&comma; starch anti-aging and control of fat accumulation&period;1&period; used for emulsifying fat products&comma; dairy products&comma; grease&comma; meat&comma; enhancing its stability&comma; taste and texture&period;2&period; used in improving efficiency and solubilization for ice cream&comma; chocolate&comma; candy&period;3&period; food code CAC stipulates that it can be used as emulsifier&comma; chelating agents&comma; stabilizers&comma; antioxidants&period;Opeartion methods and dosage1&period; add it to the water around 60 ºC&comma; make it paste form&comma; and then use it in an appropriate proportion&period;2&period; further processing after it is evenly dissolved with the fat&period; The max dosage for fat emulsion products is 1&period;5g&sol;KgTechnical Index

Storage & Transportation&colon;Sealed and stored in the low temperature&comma; dry&comma; cool and well-ventilated place&comma; in order to prevent from moisture and caking&period; Strictly forbid storing and transporting with material that is explosive&comma; combustible or deleterious&period; The shelf life is 12 months